I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Bittersweet Chocolate Pudding Pie


 Adapted from Carolyn Weil’s recipe from The Baker’s Dozen Cookbook


Bittersweet Chocolate Pudding Pie



1 pie crust, baked

Pudding Filling

21/2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 large eggs

2 large egg yolks

1/4 cup cornstarch (preferably non-gmo)

3 tablespoons unsweetened cocoa powder

pinch of salt

7 ounces bittersweet chocolate such as Guittard, finely chopped

3 tablespoons unsalted butter

1 tablespoon Rain’s Choice pure Vanilla Extract


1 cup heavy cream

1 tablespoon sugar

11/2 teaspoons Rain’s Choice pure Vanilla Extract

1/2 cup English toffee, broken into pieces.


Pudding Filling

Bring the milk and cream to a simmer in a non-reactive medium saucepan over medium heat. IIn a medium bwl, whisk the sugar, eggs and yolks. Add the cornstarch, cocoa and salt and whisk well. Gradually whisk in the warm milk. Return the mixture to the saucepan.

Cook over medium heat, whisking constantly, until the filling comes to a full boil. Remove from the heat and add the chocolate, butter and vanilla. Let stand for a few minutes, then whisk until the chocolate and butter are melted. Strain through a wire sieve into a medium bowl to remove any bits of egg white.

Pour the warm filling into the pie shell. Cover with plastic wrap and pierce wrap so steam can escape. Refrigerate until well chilled, at least 2 hours. The pie can be made up to 1 day ahead, covered and refrigerated.


In a deep, medium bowl, combine the cream, sugar and vanilla. Using a whisk or a hand-held mixer, whip together until soft peaks form.

Spoon the whipped cream into the center of the chilled pie, mounding it casually so cream will spread naturally. Scatter the toffee pieces over the top just before serving. Serve chilled, cut into wedges with a sharp knife.


Fillings thickened with cornstarch must come to a full boil in order for the cornstarch to be fully activated. The cornstarch in the filling will prevent the eggs from curdling. I personally suggest getting organic cornstarch instead of the conventional as it has been genetically modified.

Also, chocolate brands can vary in sweetness. Taste the warm filling. If it’s too bitter, add a little extra sugar.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Look Delicious?
Pin it for the world to see! 

Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Tags: , ,

Trackback from your site.

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is grown WITHOUT CHEMICAL pesticides or fertilizers.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Company